Baked Swai in a Lemon Caper Cream Sauce

Let’s just put this out there: this sauce is not low calorie. But it is full of whole, real ingredients and a little goes a long way. The recipe makes enough for 2 large pieces of fish and there was still about 3/4 of a cup left over that we put in the fridge to have again later in the week.

It’s tart and salty and creamy and a little sweet. It’s perfect for a light white fish. We used Swai because that’s my favorite but it would work great on halibut, flounder, tilapia, and even scallops or shrimp. I literally had to get up and get a spoon to finish what sauce was left on my plate after I finished my fish.

Please keep in mind that you cannot change the ingredients to make this lower-fat. 1) It’s yucky to use low-fat things and it makes baby penguins cry. 2) It WILL curdle if you don’t use heavy cream. I actually just skimmed the raw cream off the top of my milk jug but store-bought heavy whipping cream will work the same.

Baked Swai in a Lemon Caper Cream Sauce

What you need:

2 large Swai fillets

3-4 tbsp butter

1/4 c. fresh lemon juice

grated rind of one large lemon

1/4 tsp. dill

2 oz. cream cheese, melted (either in microwave or stovetop)

1/2-3/4 c. heavy cream

2 tbsp capers, juice drained off

1 tsp honey

What you do:

Place your Swai in an oven safe dish with a pat of butter on the top to prevent drying out (and because who doesn’t love butter).

Cook at 400 for 15-20 minutes while you’re making the sauce as follows.

In a saucepan over low heat, melt the butter. Add dill.

Whisk in the lemon juice and rind.

One teaspoon at a time, whisk in the still-hot cream cheese (this prevents curdling)

When all cream cheese is whisked in, turn the heat up and slowly add the cream whisking briskly to break up any clumps and prevent curdling.

Whisk in honey, add capers, and let slow boil for a couple of minutes while you continue to whisk.